1 1/2 cups potatoes (chopped)
1/2 onion (chopped)
1/2 cup Crawford Family Farm Vermont Ayr (can substitute any favorite cheese) shredded
3 eggs (beaten)
1 cup of milk
salt and pepper
1 9" whole-wheat pie crust
Preheat oven to 350. Saute potatoes and onions until soft (about 15 minutes). Add salt and pepper. Spread potato and onion mix on top of the crust. Sprinkle with shredded cheese. In a small bowl, beat 3 eggs well and add a cup of milk. Pour eggs/milk into crust. Bake 30-45 minutes (until set). Let cool 5 minutes before serving.
Serve with greens (I used an arugula/mesclun mix).
*1/4 c. vinegar (apple cider, balsamic, rice)
1/4 c. oil
1 tsp. honey or agave
salt & pepper
1 tsp. dried or fresh herbs (optional)
fresh lemon (optional)
*I use 1:1 vinegar/oil ratio, but for some people this may be too vinegary. Adjust as needed.
Shake well and serve. Store in refrigerator.